Farnworth E R, Mainville I, Desjardins M-P, Gardner N, Fliss I, Champagne C
Agriculture and Agri-food Canada, CRDA, 3600 Casavant Blvd.,West, Saint Hyacinthe, QC, Canada J2S 8E3.
Int J Food Microbiol. 2007 May 1;116(1):174-81. doi: 10.1016/j.ijfoodmicro.2006.12.015. Epub 2007 Jan 13.
Soy beverage and cows' milk yogurts were produced with Steptococcus thermophilus (ATCC 4356) and Lactobacillus delbrueckii subsp. bulgaricus (IM 025). The drop in pH during fermentation was faster in the soy beverage than in cows' milk, but the final pH values were similar. Yogurts were prepared with a yogurt starter in conjunction with either the probiotic bacteria Lactobacillus johnsonii NCC533 (La-1), Lactobacillus rhamnosus ATCC 53103 (GG) or human derived bifidobacteria. The presence of the probiotic bacteria did not affect the growth of the yogurt strains. Approximately 2 log increases in both L. rhamnosus GG and L. johnsonii La-1 were observed when each was added with the yogurt strains in both cows' milk and the soy beverage. Two of the five bifidobacteria strains grew well in the cows' milk and soy beverage during fermentation with the yogurt bacteria. High pressure liquid chromatography (HPLC) analyses showed that the probiotic bacteria and the bifidobacteria were using different sugars to support their growth, depending on whether the bacteria were growing in cows' milk or soy beverage.
用嗜热链球菌（ATCC 4356）和德氏乳杆菌保加利亚亚种（IM 025）生产了大豆饮料酸奶和牛奶酸奶。大豆饮料发酵过程中pH值的下降比牛奶更快，但最终pH值相似。酸奶是用酸奶发酵剂与益生菌约氏乳杆菌NCC533（La-1）、鼠李糖乳杆菌ATCC 53103（GG）或人源双歧杆菌一起制备的。益生菌的存在不影响酸奶菌株的生长。当鼠李糖乳杆菌GG和约氏乳杆菌La-1分别与牛奶和大豆饮料中的酸奶菌株一起添加时，观察到它们的数量均增加了约2个对数。在与酸奶菌一起发酵的过程中，五种双歧杆菌菌株中有两种在牛奶和大豆饮料中生长良好。高压液相色谱（HPLC）分析表明，益生菌和双歧杆菌根据其生长于牛奶还是大豆饮料中，利用不同的糖类来支持其生长。
